Hors D’oeuvres

Prosciutto wrapped melon balls with aged balsamic reduction

Phyllo filled with feta, scallions, olives and roasted garlic

Nova Scotia smoked salmon, caper cream and potato latke

Amuse bouche

1^st course

Poached asparagus salad, curly endive and toasted almonds,
complimented with raspberry Chambord dressing and quails eggs
Or
Handpicked field greens with garden vegetables,
sundried cranberries and house made vinaigrette

Artisan Bread Basket

Sorbet

2^nd course

Grilled Nova Scotian double cut bone in pork loin, truffle mousse line potatoes,
butter poached market vegetables served with apple bourbon glaze
Or
Atlantic salmon stuffed with Digby scallop puree, served with shrimp risotto,
market vegetables and lobster leek fricassee

3^rd course

Key lime pie with grilled pineapple
Or
Milk and dark chocolate mousse with hazelnut crunch

Dark roast coffee and tea service

Unni’s Famous Florentines